Comments on: Star Anise Braised Pork Belly & quail eggs (Thit Heo Kho Hoa Hoi)

By: Paula Maack

Paula Maack — Wed, 25 Feb 2009 02:03:05 +0000

Pork belly for days! And, such tempting photos!!

Mmmm… Yum. Yum. Yum. Yum. Yummy!!!

Keep it up! I love it!!

Cheers,

~ Paula

By: David

David — Tue, 24 Feb 2009 18:30:34 +0000

that looks worth peeling all that damn quail eggs for!

By: mlle noelle

mlle noelle — Tue, 24 Feb 2009 16:41:49 +0000

I’ve been big into braising lately- just did a big pot of oxtails- but I’m looking to get into some non-European flavors. I only *wish* we had this kind of comfort food growing up, I think the gene must have skipped a generation! Sorry, ma.

I found your blog through Shayne of Fruitcake or Nuts (we’re in a Google group called Michigan Lady Food Bloggers together) and will be adding you to my blogroll. Thanks for the beautiful recipes and photos. (And good luck with those possums, I have the same problem!)

-Noelle of simmer down! (a food lover’s blog)

By: Becky

Becky — Tue, 24 Feb 2009 16:40:31 +0000

sigh, i always ask my mom to make this dish whenever i come home from school. i think she incorporates shiitake mushrooms as well, and it’s probably one of the most delicious and comforting things to eat. i like the idea of adding the egg as well. i’ll tell her to try it next time.

By: Julia

Julia — Tue, 24 Feb 2009 12:24:52 +0000

Wow, this one looks even better than the last! But I’m biased towards pork and viet foods. I especially like this because I’m looking for savory recipes to use my Viet cinnamon… this looks perfect!

Sadly, I don’t have a lot of fond childhood food memories… one that stands out is the burn marks on a piece of steak my mom was cooking on the stove tops… She had put a pan on the electric coil stove, put a piece of meat in it, turned it on high and walked away. When she returned the electric coils had branded burnt the meat.

By: missginsu

missginsu — Tue, 24 Feb 2009 03:43:30 +0000

You guys are simply amazing. I have to learn not to read your blog before bed. It just leaves me with crazy unfulfilled cravings for star anise-spiced pork, and fresh citrus and well… adorable dogs. I may not have the dogs or the garden, but I’m definitely bookmarking this recipe for the weekend. Cheers to you! Miss G.

By: we are never full

we are never full — Tue, 24 Feb 2009 02:25:08 +0000

it’s official – i must have pork belly this week. we’ve been talking about it for ages, i’ve been seeing it everywhere. i ordered it at the korean restaurant the other day but i want it BRAISED. like THIS. NOW.

By: Marc @ NoRecipes

Marc @ NoRecipes — Tue, 24 Feb 2009 01:14:10 +0000

Wow, that looks fantastic! I would eat pork belly every day if it wouldn’t kill me. Love the way you plated it!

By: Nate

Nate — Mon, 23 Feb 2009 21:07:37 +0000

That looks so delicious. Gonna have to try it. Love that pork belly!

One of Annie’s comfort foods is, coincidentally, a braised pork belly dish called Tau Yu Bak:

http://chezannies.blogspot.com/2008/12/tau-yu-bak-pork-braised-in-soy-sauce.html

Not as complex as your dish, but still very tasty.

By: Lang

Lang — Mon, 23 Feb 2009 20:12:44 +0000

I’m with Matt above. Never too much pig! I’ve noticed that here in Seattle pork bellies have been in the spotlight for a couple years now, as if we just discovered them. Yours look beautiful!